Curried Okra With Tomato

"If you like it hot, use as many of the hot chilies as you like, or leave them out. With some grilled chicken or fish or shrimp, makes a very nice meal. Cooking time does not include defrosting time if you have to use frozen okra."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • If fresh okra is used, trim off tough stems.
  • If frozen okra is used, defrost and drain.
  • Put the tomatoes in a saucepan and bring to the boil.
  • Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
  • Heat the oil in a saucepan over medium high heat and add onions and garlic.
  • Cook, stirring, until the mixture is softened.
  • Sprinkle with curry powder and ground coriander and cook briefly.
  • Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
  • Stir in chilies and fresh coriander.
  • Add the okra, chicken broth and salt and pepper to taste.
  • Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.

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Reviews

  1. for some reason, it was really hard to find an okra in tomato sauce recipe - even in all five of my Indian cookbooks. this was a great find and a universal favorite at my group's "Indian Night." the color is beautiful and the sauce flavorful enough it could easily go vegetarian w/ water instead of chicken broth. i'm going to try adding a bit of tamarind next time to try to approximate a dish i had in a restaurant that had a tart foil to the sweet tomatoes.
     
  2. I have been in the seaarch of a okra tomato dish as I fell in love with the pair while pregnant and this really hit the target. I too was worrisome about the texture as I used crushed tomatoes in a can, but it turned out "just right". I couldn't find any ground coriander at the commissary (down side to being stationed overseas...only ONE place to shop) so I am sure it would have been even more amazing. Thanks for posting this great dish
     
  3. Yum, this was so nice! We love okra and curry, so this recipe was very popular with the family. Thanks! Made for ZWT4 - Los Jefes de la Cocina!
     
  4. Fantastic! My hubby is not a fan of okra but loved this. Great use for okra and curry is so good for you healthwise- thanks so much for posting it!
     
  5. This was really nice. I followed the recipe exacly, and worried that my crushed tomato was too "pureed" but it was really perfect. i used grapeseed oil instead of canola, and the dish wasnt oily...i also just chopped a single mini green chili pepper b/c i didnt know if my guests liked spicy. i forgot the fresh coriander leaves, and didnt realize it till now, but i guess that would have made it even better. a perfect okra dish!
     
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Tweaks

  1. for some reason, it was really hard to find an okra in tomato sauce recipe - even in all five of my Indian cookbooks. this was a great find and a universal favorite at my group's "Indian Night." the color is beautiful and the sauce flavorful enough it could easily go vegetarian w/ water instead of chicken broth. i'm going to try adding a bit of tamarind next time to try to approximate a dish i had in a restaurant that had a tart foil to the sweet tomatoes.
     
  2. This was really nice. I followed the recipe exacly, and worried that my crushed tomato was too "pureed" but it was really perfect. i used grapeseed oil instead of canola, and the dish wasnt oily...i also just chopped a single mini green chili pepper b/c i didnt know if my guests liked spicy. i forgot the fresh coriander leaves, and didnt realize it till now, but i guess that would have made it even better. a perfect okra dish!
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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